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Corteccia
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Total Time:
1 hour 30 minutes
1 hour 30 minutes
"Corteccia, a fun and bumpy pasta reminiscent of tree bark, is a perfect hands-on recipe to make with kids. Use 100g of flour per person, adjust as needed. Enjoy with hot pesto or try a kid-friendly sauce alternative. A family-favorite dish!"
Ingredients:
- 400 g durum wheat flour or fine semolina flour, plus extra for dusting
- 400 g sprouting broccoli or cime di rapa
- olive oil
- 2 cloves of garlic
- 4 anchovy fillets in oil from sustainable sources
- 1 pinch of dried red chilli flakes
- 40 g pecorino or Parmesan cheese, plus extra to serve
- 1 lemon
Instructions:
- - Begin by creating a well in the center of the flour on a clean surface and gradually incorporate 200ml of warm water using a fork until a dough forms. - Knead the dough on a flour-dusted surface for 10 minutes until it is smooth and pliable, then let it rest wrapped in greaseproof paper and a damp tea towel for 30 minutes. - For the corteccia pasta, divide the dough into marble-sized pieces and shape them into thin sausage shapes by rolling. - Using your fingers, press and curl the dough to create the shape of the pasta. - Prepare the broccoli by trimming and halving any larger stalks lengthways for even cooking. - In a pan over medium-high heat, cook garlic, anchovies, and chili flakes in 2 tablespoons of olive oil. - Add broccoli, salt, pepper, and a splash of water, then cover and cook for 10 minutes. - Finely chop the cooked broccoli on a board, add grated cheese, 2 tablespoons of olive oil, and lemon juice, mix well. - Cook the pasta until al dente, then toss with broccoli pesto in the pan, adjusting the seasoning if needed. - Drizzle with more olive oil and sprinkle with additional cheese before serving.